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Ingredients
- 60 克 新鮮竹筍 ,切塊
- 7 - 8 朵 乾香菇 ,泡水、對半切
- 60 克 新鮮黑木耳 ,洗淨切塊,川燙備用
- 2 大匙 橄欖油
- 60 克 紅蘿蔔, 切絲
- 1 塊 板豆腐 (約400克),壓乾水份,切碎
- 10 克 豌豆莢, 切段
- 1 大匙 黑麻油
- ½ 茶匙 鹽
- 1 大匙 醬油
- ½ 茶匙 糖
- 1 大匙 白芝麻
- Nutrition
- per 1 人份
- Calories
- 934 kJ / 223 kcal
- Protein
- 9.965 g
- Carbohydrates
- 10.763 g
- Fat
- 16.135 g
- Fiber
- 2.638 g